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home > recipes > meat > barbecued spareribs 2
Barbecued Spareribs - Chinese (Hour d'Oeuvre 8, Main 4 servings) 2 racks pork spareribs, about 4lb - select meaty pork that is lean Marinade 1 cup catsup 2 tablespoons brown sugar 1 clove garlic, minced 1/3 to 1/2 cup hoisin sauce * 1 tablespoons dry sherry wine 2 table spoons soy sauce (If serving spareribs as an hors d'oeuvre, allow about 1/2 lb ribs per person, if as main dish, aboutt 1lb ribs per person. Split ribs in half lengthwise (or have butcher do it) with a cleaver. Place ribs in large baking dish and set aside. In a small bowl, mix 1 catsup, brown sugar, garlic and 1/3 to 1/2 of the hoisin sauce (depending on your taste), the sherry and soy sauce. Stir untill throughly combined, and spoon over spareribs on both sides, spread a even coat throughly. Wrap w/plastic or tight fitting lid. Place in fridge for at least eight hours, turn ribs over and brush serveral times during refrigeration time. Before serving, preheat oven to 375F. Uncover dish and place in center of preheated oven, roast for about 1 1/2 hours, turning and basting frequently with marinade during roastingtime. When done, cut rack of ribs into serving sized pieces. *Hoisin (or oyster sauce) is usually found in a Chinese grocery store or the Asian food section of your supermarket. A Chinese barbecue sauce can be substitued.

Barbecued Spareribs 2


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list all recipes for MEAT (1007)
list all recipes by CYNARA (2)


   

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keyword: barbecued
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recipes by Cynara
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(posted February 16, 1999)

Barbecued
Spareribs - Chinese (Hour d'Oeuvre 8, Main 4 servings)

2 racks
pork spareribs, about 4lb - select meaty pork that is lean

Marinade
1 cup
catsup
2 tablespoons
brown sugar
1
clove garlic, minced
1/3 to 1/2 cup
hoisin
sauce *
1 tablespoons
dry sherry wine
2 table spoons
soy
sauce

(If serving
spareribs as an hors d'oeuvre, allow about 1/2 lb ribs per
person, if as main dish, aboutt 1lb ribs per person.
Split ribs in half
lengthwise (or have butcher do it) with a
cleaver. Place ribs in large
baking dish and set aside.

In a small bowl, mix 1
catsup,
brown sugar, garlic and 1/3 to 1/2 of the
hoisin
sauce (depending on your taste), the sherry and soy sauce. Stir
untill throughly combined, and spoon over
spareribs on both sides, spread a
even
coat throughly. Wrap w/plastic or tight fitting lid. Place in fridge
for at least eight hours, turn ribs over and
brush serveral times during
refrigeration time. Before serving, preheat oven to 375F. Uncover dish and
place in center of preheated oven,
roast for about 1 1/2 hours, turning and
basting frequently with
marinade during roastingtime. When done, cut rack
of ribs into serving sized pieces.

*Hoisin (or
oyster sauce) is usually found in a Chinese grocery store or the
Asian food section of your supermarket. A Chinese
barbecue
sauce can be
substitued.



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